Technique where you slowly raise the OG? - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Technique where you slowly raise the OG?

Reply
 
Thread Tools
Old 02-11-2013, 07:39 AM   #1
ReaderRabbit
Recipes 
 
Apr 2012
Albuquerque, NM
Posts: 50
Liked 2 Times on 1 Posts



I've tried searching for this but haven't had much success.

I read an article that wasn't about mead (an article about rice wine, perhaps?) that made a mention of a mead making technique where you slowly add more honey as the must ferments, that way the yeast has time to multiply and can better handle the honey you add later.

I've been trying to find out more about about that technique but since the article didn't offer a name for the technique, I haven't had much success.

Has anyone heard of this? Tried it? Is there a name for the technique so I can try to find it?
__________________
Currently brewing:
- Primary: Munich Dunkel, Rauchbier, German Pilsner, Mochi Rice Wine
- Secondary: English Barley Wine, Date & Honey Ale, Basic Mead

 
Reply With Quote
Old 02-11-2013, 08:08 AM   #2
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,698
Liked 182 Times on 167 Posts


I suspect you're alluding to "step feeding" a batch.....
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 02-11-2013, 08:38 AM   #3
WVMJ
 
WVMJ's Avatar
Recipes 
 
Dec 2012
Karnage, WV
Posts: 1,519
Liked 181 Times on 165 Posts


Start your ferment at a reasonable SG like 1.095, use a strong yeast, when the gravity drops to 1.01 add enough honey to raise the gravity to 1.02, allow to ferment down to 1.01 again, repeat until yeast is exhausted. This also requires for best results a yeast nutrient plan, I have had good luck with Fermocel P added at halfway through intitial SG with a good nutrient like Superfood etc at the start. WVMJ
__________________
Country Wines with WVMJ

 
Reply With Quote
Old 02-11-2013, 06:47 PM   #4
ReaderRabbit
Recipes 
 
Apr 2012
Albuquerque, NM
Posts: 50
Liked 2 Times on 1 Posts


Thanks! That helped a lot!
__________________
Currently brewing:
- Primary: Munich Dunkel, Rauchbier, German Pilsner, Mochi Rice Wine
- Secondary: English Barley Wine, Date & Honey Ale, Basic Mead

 
Reply With Quote
Old 02-13-2013, 04:12 AM   #5
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 168 Times on 152 Posts


Just keep track of the SG increase each time you make an addition so you can actually figure out your new original gravity (O.G.). That way you can calculate your ACV when all is said and done. But just in case your record keeping is not the best, or perhaps you transposed a digit or two, there is the Honneyman Method which has been proven as accurate as the ebullioscope... http://valleyvintner.com/Tips&Links/...ingAlcohol.pdf
---Absolutely no excuse for not knowing the actual ACV of every thing you have made, plus you can even figure out the ACV of those bottles you have been gifted. As easy as boiling water, honest. Do NOT waste your $ on a vinometer, listen to Dr. Honneyman!!
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 02-13-2013, 07:03 PM   #6
WVMJ
 
WVMJ's Avatar
Recipes 
 
Dec 2012
Karnage, WV
Posts: 1,519
Liked 181 Times on 165 Posts


I think I would rather take a wild guess than give up a bottle of mead just to figure out what the ABV was Tracking the SG isnt really that hard and nobody is going to complain if you are wrong WVMJ
__________________
Country Wines with WVMJ

 
Reply With Quote
Old 02-13-2013, 07:12 PM   #7
Goofynewfie
Recipes 
 
May 2012
Edmonton, Alberta
Posts: 1,613
Liked 314 Times on 207 Posts


Quote:
Originally Posted by WVMJ View Post
I think I would rather take a wild guess than give up a bottle of mead just to figure out what the ABV was Tracking the SG isnt really that hard and nobody is going to complain if you are wrong WVMJ
agreed, I don't care what the ABV is as long as it tastes good
__________________
You cant always be young but you can always be immature

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
slowly becoming a hop head? rycov General Beer Discussion 15 03-11-2011 05:13 PM
Slowly starting.... lucasszy General Beer Discussion 4 07-28-2010 05:12 PM
Sparge SLOWLY! grahamfw All Grain & Partial Mash Brewing 38 04-17-2009 05:09 PM
Slowly improving, slowly Matt Up North All Grain & Partial Mash Brewing 13 08-07-2008 08:57 PM
Bubbling slowly SpecialEd Beginners Beer Brewing Forum 3 06-04-2006 05:59 AM


Forum Jump